Fruit Wedding Cake Recipe And Advice Please

Baking By aussieamba Updated 24 Mar 2010 , 9:45am by lauthala

aussieamba Posted 22 Mar 2010 , 12:46am
post #1 of 12

originally this cake was suppose to be a orange cake but at the last minute the bride has changed her mind to a fruit cake, does anyone have a good recipe? that doesnt need to rest for months as the wedding is in 2 weeks, has anyone heard of freezing the cake to speed up the flavour?

11 replies
prterrell Posted 22 Mar 2010 , 1:39am
post #2 of 12

Do NOT freeze fruit cake.

I use Alton Brown's recipe (available at the Food Network website). It is fabulous. I make it every Christmas and every year I have to make more of it because I get more and more requests for it. Even people who don't like fruitcake LOVE this fruitcake! If you make it in the next couple of days, it will have great flavor. It does not require long aging.

aussieamba Posted 22 Mar 2010 , 7:11am
post #3 of 12

is that the one with the semi dried blueberries?

JanH Posted 22 Mar 2010 , 7:13am
post #4 of 12

Hi and Welcome to CC, aussieamba. icon_smile.gif

Alton Brown's Free Range Fruitcake recipe:

http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html

Popular CC fruitcake recipes:

http://cakecentral.com/recipes/6143/fantastically-moist-fruit-cake

http://cakecentral.com/recipes/34/applesauce-fruitcake
(Sounds odd, but does make a very moist fruitcake - and no you can't taste the applesauce.)

Fruitcake recipe threads:

http://cakecentral.com/cake-decorating-ftopict-610329-.html

HTH

JanH Posted 22 Mar 2010 , 7:14am
post #5 of 12
Quote:
Originally Posted by aussieamba

is that the one with the semi dried blueberries?




That would be sun dried blueberries - probably not available in AU.
(But you could substitute plain dried blueberries, if available.)

miss_sweetstory Posted 22 Mar 2010 , 7:33am
post #6 of 12

I never make fruitcake early enough to mature properly. I've found that if I soak the fruit in brandy (or your choice of liquor) overnight it tastes a lot like one that has matured several weeks.

aussieamba Posted 22 Mar 2010 , 7:57am
post #7 of 12

hi, thankyou!! i will check them out and pick one!! i do like the AB one i like the idea of berries!! I have not seen sun dried blue berries!! but it one recipe i really want to try.

which alcohol is best to use in fruit cake? rum, brandy or sherry?

JanH Posted 22 Mar 2010 , 8:16am
post #8 of 12

I've made Emeril's Creole Christmas fruitcake which contains blueberries, cranberries and cherries in addition to other dried fruit and it was very good, with a whiskey sauce:

http://www.foodnetwork.com/recipes/emeril-lagasse/creole-christmas-fruit-cake-with-whiskey-sauce-recipe/index.html

HTH

Cakechick123 Posted 22 Mar 2010 , 9:47am
post #9 of 12
Quote:
Originally Posted by miss_sweetstory

I never make fruitcake early enough to mature properly. I've found that if I soak the fruit in brandy (or your choice of liquor) overnight it tastes a lot like one that has matured several weeks.




I do this as well and get rave reviews about my fruit cake. I use brandy to soak my fruit. Sherry makes it very sweet. Never tried rum before.
HTH!

marknelliesmum Posted 22 Mar 2010 , 10:59am
post #10 of 12

I hate fruit cake but my husband would sell his soul to the devil for it. I always soak the fruit (sultanas, raisins, currants, mixed peel and cherries)overnight in a mixture of brandy and orange juice and when I say soak i mean 2/3 of the fruit mixture is covered in liquid (60% orange 40% brandy roughly). Some liquid is left over in the morning but i add this and the liquid stated in the recipe icon_eek.gif and my fruit cake is beautifully moist (apparently -i don't eat it icon_rolleyes.gif ). I've made this the day before it's needed then lied through my teeth when asked if it has been maturng for months to get such a lovely flavour icon_redface.gif If you want a copy of the recipe i use which is easily tinkered with - i've never made it the same twice and always subtitue things then give me a shout and i'll pm you.
HTH

prterrell Posted 22 Mar 2010 , 8:22pm
post #11 of 12
Quote:
Originally Posted by aussieamba

hi, thankyou!! i will check them out and pick one!! i do like the AB one i like the idea of berries!! I have not seen sun dried blue berries!! but it one recipe i really want to try.

which alcohol is best to use in fruit cake? rum, brandy or sherry?




I purchase all organic dried fruits to use because I have a store where I can purchase them in bulk for cheap near where I live (Delkalb Farmer's Market for others in the Atlanta area), but the first time I made the recipe, I just used regular dried fruits from the grocery store. Still came out soooo good!

Dark rum to macerate the fruit. Brandy for basting the cake after baked.

I cannot recommend the Alton Brown recipe enough. It is truly a wonderful cake. icon_biggrin.gif

lauthala Posted 24 Mar 2010 , 9:45am
post #12 of 12

I use the Womens weeekly recipes.
LL

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